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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Banana bread is a favorite everywhere apparently! So if you have some old ripe banana's and a rice cooker you are on your way to a great treat. This recipe was adapted from one I saw in Japan. Asian banana's are much sweeter and smaller than the commercial ones found in North America or Europe so the sugar has been turned down in this recipe. If you like yours a bit sweeter substitute brown sugar for white sugar. Your banana's need to be very soft to touch, with black skins or very spotted to make this taste the best. If you do not have access to baking soda you may omit or substitute with 1/2 teaspoon more baking powder. Powdered milk is ok for this recipe if fresh milk is not available. Ingredients:
1 1/2 cups flour (white or whole wheat works ok) |
1/2 cup sugar (white or brown) |
2 teaspoons double-acting baking powder (non aluminum if possible) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1 1/2 cups bananas (5 small asian or ladyfinger banana's or 2 big ones, mash them inside a freezer bag to keep your mess) |
1 large egg |
1/2 teaspoon vanilla |
1/4 cup milk |
1/3 cup sunflower oil (any oil will work) |
1/2 cup walnuts (chopped) (optional) |
1/8 cup powdered sugar (optional) |
Directions:
1. Combine dry ingredients (except powdered sugar) and mix well.
2. Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
3. Add nuts to mixture if desired and stir to distribute through batter.
4. Lightly oil or spray inside of cooker bowl with oil.
5. Pour batter into cooker bowl.
6. Set cooker for slow (if yours allow this) and press start.
7. Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
8. Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
9. Check bread after 60 minutes for status.
10. Bread is finished when tooth pick comes out clean from center and mid center of bread.
11. Take pan out of cooker and let cool for 20 minutes.
12. Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
13. Dust top of bread with powdered sugar when cooled to finish the bread.
14. Serve slightly warm or cold.
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